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16 internautes sur 16 ont trouvé ce commentaire utile

Gluten free bread recipes that work!25 décembre 2014

Par
Ask Althea
- Publié sur Amazon.com

Format: Broché
Achat vérifié

After struggling for months with the Gluten Free Artisan Bread in 5 Minutes a Day book (see our review there), we decided to give this book a try. We're so glad that we did! While the GFABin5 book has an interesting system that we hope to eventually master, we were tired of the crumb turning out so dense that our bread could be used as a door stop.

We truly appreciate this author's explanations of the chemistry of how protein, starches, carbohydrates and yeast all work together to make bread. It's critical information for people who want to understand why they're doing things and, then want to branch out and improvise.

We like that these bread recipes work the first time without asking us, the hapless bakers, to accept dense gooey crumb and paper weights. We like very much that the recipes cater to a wide range of tastes with breads that include hamburger buns, artisan boules, slicing loaves, brioche, baguettes and more.

We really are grateful for the muffin top hamburger buns; everyone is thrilled to eat these without even realizing that they're gluten free. We make ours with 4" silicone rings so that they fit our monster burgers.

We especially appreciate the recipe to make a sourdough 'mother'. That's a major wow; too bad ours isn't 200 years old like some in France and San Francisco, but it's a very cool thing to learn. Oh, and the sourdough bread from this book tastes divine along with virtually every bread recipe in the book (yah, we've made about everything at least once).

Because we're now armed with useful information (thank you, Ellen Brown), we've been improvising with great success. We like the taste of molasses and proof our yeast this way (the yeast love the molasses!). We like most of the flour recipes from GFABin5 with 'adjustments' to the dough's ingredients by adding oil and apple cider vinegar (Bob's Red Mill packaged GF bread recipe/trick) to really fluff up the dough before baking.

All in all, we recommend that GF bread newbies start with this book. Once you've had success baking GF bread, you might want to tackle GFABin5. Happy bread making!

20 internautes sur 21 ont trouvé ce commentaire utile

Amazing!14 décembre 2013

Par
Parul Gupta
- Publié sur Amazon.com

Format: Broché

I own a few gluten free bread recipe books, and this one tops them all. My husband and I can't believe that the bread from these recipes are gluten free. The best part is that Ms. Brown uses nutritious flours so its healthy too. She provides very important details about exact measurements and temperature. At first glance I thought that it looked complicated, but after trying it I realized that its really not and that those steps lead to a highly successful and delicious gluten free bread. Every gluten free bread lover should have a copy of this book.

13 internautes sur 13 ont trouvé ce commentaire utile

Gloriously Gluten Free10 janvier 2014

Par
Johnna L. Mellor
- Publié sur Amazon.com

Format: Broché
Achat vérifié

I have three of Ellen Brown's cookbooks for gluten free and they are all gems, This is fantastic. I have Thanksgiving at my house every year and my daughter-in-law is severly allergic to gluten. I was able to make everything fit, but was bummed she couldn't try my Yorkshire Puddings. Lo and behold, I found this book and the popovers are almost identical. They were as simple as the regular ones and tasted great. I have made a couple other recipes also, and they have been really good also. I recommend any book by Ellen Brown, she knows her stuff. You don't have to eat tasteless sawdust to go gluten free.

I will readily admit that I am a MUCH better cook than I am a baker, so I am not usually excited about ‘baking’ anything because it rarely works out well, but I’m learning… and maybe getting better??

After sitting down and REALLY reading through Ellen Brown’s Gluten Free Bread cookbook and doing a little more research on my own, I’m slowly realizing that baking without gluten is a very temperamental thing, but doable when you have the right resources and ingredients. Even though we have been living a gluten free lifestyle, for going on over 3 years now, I’m still learning a bunch of stuff.

Via Ellen Brown and the Gluten Free Bread Cookbook, I learned:

That you can think of gluten as small bits of Styrofoam; you don’t gain any nutrition from them, but they don’t inflict harm.. UNLESS your intolerant to it. Than the body attacks the gluten protein as something that needs to be destroyed, just as it would attack a virus. This can do damage to the small intestine, which in turn hurts the digesting of nutrients.In the 1950’s scientist began crossbreeding strains of wheat to make it heartier and shorter. It’s not proven, but some doctors believe that “new and improved” wheat might be the culprit in the rise of celiac and other gluten intolerant issues.

You need a mix of Protein/fiber flours and starches to make a nice gluten free bread.

Ellen also has put together a list of different types of gluten free flours that she uses in her recipes. I loved this part because she explains the taste, the nutrient content, and what kind of baking each flour is good for. This is a great help for those who may want to be adventurous and try different flours in different recipes.

So far, I have tried a few different types of bread recipes and have loved the taste and texture of each one.

My VERY favorite so far is the White Sandwich Bread. Using garbanzo bean flour, which I probably would have never tried, and other wonderful ingredients, this bread has become a HUGE hit in my house. I’ve been making a new loaf almost every 3 days or so.

The Hubster especially likes the knooks and crannies, as he calls them.

I definitely recommend this cookbook to anyone that is just starting out with a gluten free diet or even to those who have been baking gluten free for a long time.

Tons of great information and delicious recipes are packed in this cookbook.

18 internautes sur 20 ont trouvé ce commentaire utile

Excellent Bread - and not just for gluten-free!25 octobre 2013

Par
Krista R. Bainbridge
- Publié sur Amazon.com

Format: Broché

I received an ARC of this cookbook in exchange for my review.

Just the cover of this cookbook got me excited! I want to send some major kudos to the photography people for Ms. Brown's cookbook - because I have not seen gluten-free bread look so delectable! You gaze on this loaf of bread and start imagining the delicious sandwiches you could make with it and realize that because it actually is gluten-free - you can! The best part? The beautiful and enticing photos do not stop there! Throughout this cookbook there are mouth-watering photos to pull you in of different and flavorful breads, buns, scones, and, my favorite: biscuits. One things I had missed immensely since going gluten-free was the common buttermilk biscuit. It used to be our Sunday family tradition to have homemade biscuits and gravy for brunch. Once we went gluten-free, that recipe had to significantly change since at the time - every part of that brunch had gluten in it! I was able to easily switch to a gluten-free sausage and quickly mastered a new gluten-free gravy, but biscuits eluded me and I couldn't even cheat with a frozen biscuit from the store since I couldn't find any! Ellen Brown has saved our Sunday Brunch! By providing a flaky and melt in your mouth biscuit that is absolutely to die for! She provides the perfect mix of different gluten-free flours to create a biscuit worthy of gravy.